There are still plenty of blueberries to be had at local farmers markets.
Like strawberries, blueberries are an easy way to get into making homemade jam.
But don’t think that making jam means you’ll have to spend hours in the kitchen over a steaming canner putting up jars that will last for months.
This recipe for blueberry jam can be canned, but the five cups it makes will survive just fine covered in the refrigerator for up to three weeks, which may be all the time you need to enjoy a batch and this taste of the harvest.
— Lisa Abraham
CLASSIC BLUEBERRY JAM
2 quarts blueberries (about 2½ lbs.)
¼ cup water
4 cups sugar
¼ cup bottled lemon juice
Combine the berries and water in a large non-reactive pot and slowly bring to a boil, stirring and crushing the berries to release their juice. Add the sugar and lemon juice, stirring to dissolve the sugar. Reduce the heat and continue to cook at a vigorous simmer, stirring frequently, until the jam reaches the gel stage (220 degrees).
Remove from the heat. Allow the jam to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.
Cool, cover and refrigerate for up to 3 weeks.
Makes 5 cups.
— Adapted from Put ’em Up! Fruit, Sherri Brooks Vinton
Find previous installments of This Week’s Harvest and a list of local farmers markets at www.ohio.com/lifestyle/food.
